FRUITED CHICKEN SALAD

LAURIE'S FRUITED CHICKEN SALAD
10 ounce can chunk chicken breast *
1/2 cup mayonnaise
1/4 cup celery, chopped
1/4 cup green onion, chopped, 1 small bunch
1/4 cup dried cranberries, 1 ounce
1/4 cup slivered almonds, 1 ounce
Salt and pepper, to taste

Combine all of the ingredients and chill well. Serve over lettuce or in a sandwich made with low carb bread.

Makes 4-6 servings
Do not freeze

* I used a 12.5 ounce can of Tyson chicken breast which yields about 7 1/4 ounces after draining.

Per 1/4 Recipe: 351 Calories; 30g Fat; 13g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
Per 1/6 Recipe: 234 Calories; 20g Fat; 9g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

I'm not particularly fond of canned chicken but my cousin, Laurie, made this salad while I was visiting her and it was very good. The cranberries are a bit high in carbs but you could cut back on them. However, I don't think the salad would be the same without them. I used sliced almonds instead of slivered in mine because that's what I had on hand. Taste the salad before adding salt. The chicken that I used was quite salty and I didn't need to add any. You'll get about four servings if you eat this as a salad and about 6 servings if you use it on a small sandwich. It's very good on one of my Flax Sandwich Buns. Click the photo to see a close-up.

1. Prev:FIESTA RANCH CHICKEN SALAD
2. Next:GARDEN CHICKEN SALAD